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Healthy Creamy Vegan Potato Salad

Creamy Vegan Potato Salad
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course, Salad, Side Dish
Cuisine American

Equipment

Ingredients
  

  • 2 lbs Yukon Gold potatoes, chopped
  • 1 12.3 oz Silken Tofu
  • 1 tbsp lemon juice
  • 1 tsp coconut or cane sugar or maple syrup
  • 1-2 tbsp yellow mustard
  • 1 tbsp dill weed
  • 2-3 tbsp dill pickle juice
  • 2-3 dill pickles, chopped
  • ½ white onion, diced finely
  • 2 ribs celery, diced or celery seed to taste

Instructions
 

  • Peel and chopped potatoes into 1/2 inch cubes. Bring to a boil and simmer 10 minutes until fork tender. Remove and drain and allow to cool slightly.
  • In a blender, mix the tofu, lemon juice, sugar, salt and pepper and blend until smooth. Add the yellow mustard, dill weed and dill pickle juice and blend to combine.
  • Chop onions, dill pickles and celery.
  • In a large bowl, combine the cooled potatoes, mayo and chopped vegetables. Toss to combine and refrigerate for several hours to allow the flavors to meld.
    Adjust seasoning to your preference

Video

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Keyword BBQ, Beginner, Brunch, Easy, Plant Based, Potatoe, Side Dish, Starch Solution, Vegan, Vegetarian, Weight Loss
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